If you are in a hurry and need a flavorful and comforting dinner on the table in less than half an hour, then look no further than this Instant Pot Potato Soup with Cheddar and Leek (or of course use any other electric pressure cooker you have on hand).
We are early eaters. My husband does that intermittent fasting thing so we end up eating by like 5.00-5.30 every night without fail (I however do not. I am firmly in the bank of sneaking chocolate after the kids have gone to bed, so it just doesn’t fit with my closet chocolate eating lifestyle).
You may know I am staying with my parents in Australia for a couple of months at the moment, and they have absolutely no concept of time…so we end up being out-and-about and rushing to get dinner on the table by 7pm. This apparently doesn’t work with my littles bellies, so I have been playing around with some recipes in the Instant Pot to get dinner on the table ASAP.
I have made this Instant Pot Potato Soup with Cheddar and Leek a million times before, but always in the slow cooker. Let me just say it actually tastes better from the pressure cooker, and being ready in 25 minutes makes it the perfect weeknight meal.
My 17 year old brother told me it was ‘seriously the best soup I have ever eaten’, and then asked me to show him how to make it. Let me point out that he is a typical 17 year old and normally grunts as a thanks at dinner before skulking off to play on his phone – so I take an actual spoken compliment from him in the highest regard!! We have a tradition in our family where mum cooks us our favorite meal for our birthday dish, and he even asked could this be his new birthday dish too (at this point I realise he may actually be trying to wind mum up, but I am taking the compliment as my own anyway).
Anyway I digress. The soup is delicious, comforting and on the table in 25 minutes from start to finish. You can’t say no to that.
Happy eating. Be sure to leave a comment if you try it out and love it as much as we do 🙂
- 2 tbsp unsalted butter
- 3 leeks cleaned and thinly sliced, white and light green
- 1 tsp kosher salt
- 4 cloves garlic crushed
- 4 sprigs fresh thyme
- 1 1/2 tsp dried oregano
- 2 leaves bay
- 3/4 cup white wine
- 5 cups vegetable broth make your own
- 4 medium gold potatoes peeled and diced, I used yukon
- 1 1/2 cups cream or half and half
- 1/3 cup grated cheddar cheese
Using the sauté function, melt the butter in the instant pot. Once melted, add the sliced leeks and salt and sauté until soft. Add the crushed garlic; saute for 30 seconds and turn off the sauté function
Remove a small portion of the leeks and set aside for serving
To the leek mixture in the pot add in the thyme, oregano, bay leaves, white wine, broth, and potatoes. Give it all a good stir and set to high pressure for 10 minutes
Once complete, quick release and open the pot. Add in the cream and use a stick immersion blender to puree the soup until it reaches the consistency of your liking
Set the instant pot to warm and heat the soup through
Once hot serve up with a sprinkle of extra sautéed leeks, some crispy bacon and a sprinkle of cheese